Comments on: Supertasty, Superquick Daikon Salad

By: exchangerates

exchangerates — Wed, 01 Dec 2010 02:00:56 +0000

I love salads and make them different all the time, inspired by what I have or what I see in the store: corn, beans, red cabbage, zuchinni, fennel, leeks, artichoke hearts, edamame, Love Love love hearts of palm wrapped in prochutto then sliced into discs, red onion, radishes, peppers (red, orange, yellow), broccoli, cauliflower, cabbage, celery – love the crunch of celery. Sometimes nuts, cheeses and herbs (basil, calantro, dill). sometimes meats or shellfish, roasted red pepper, olives, pickles cut up. OMG, I could go on – summer squash, ohhhh mushrooms of course. My salads are never the same and people do comment on my salads! Sometimes simple with only three or 4 ingrediants, sometimes a lot more – love color so that sometimes drives me. I always make more then I expect because I do get carried away. Same with the dressings, I like to play with ingrediants for the dressing.

By: @breakawaycook

@breakawaycook — Tue, 02 Feb 2010 03:08:38 +0000

Jeff, the jicama sub is inspired, must try! Always on the lookout for ways to use more jicama….

Curt, thanks, and welcome! Definitely some similar tendencies… I use my benriner pretty much incessantly. Hate the big ugly nasty dangerous French mandolins though, guaranteed to bleed you dry in dramatic fashion! (and I mean that quite literally, not in the sense that they're expensive!)

And dear Alice — next year, freeze as many pom arils as you can before the season runs out; they freeze quite well.

By: Alice

Alice — Tue, 02 Feb 2010 00:07:55 +0000

Beautiful colors for a super tasty salad! It looks like the perfect winter salad refreshed by summery avocado. Though I'll have to wait until next fall for pomegranate…

By: Curt Stimpson

Curt Stimpson — Mon, 01 Feb 2010 20:28:27 +0000

Excellent salad…my kind of good eats!! I make a similar one that I call Mandoline Salad. It's basically the same kind of idea…anything you can julienne with a Mandoline…Diakon, carrot, cucumber, zucchini…then garnish with anything else you may have on hand….peppers, toasted nuts, fresh herbs, heirloom tomatoes, any kind of fruit like apples, pears, satsumas, mango (and I TOTALLY agree that pomegranate is good in ANYTHING). Then dress it with whatever else you have…oils, vinegars, Asian sesame dressing, etc.

By: Jeff

Jeff — Wed, 27 Jan 2010 17:33:39 +0000

Eric, i keep forgetting to tell you that I've made this salad three times now. It's delicious. The first two times were for dinner guests, and I wasn't sure how they'd feel about the bitterness of daikon, so I substituted jicama (look at me! I thought while doing it, I'm getting all Breakaway and everything!). The third time, I made it with daikon. Both versions are great-as I expected, the jicama was sweeter, and blended nicely with the lemon and avocados. The daikon wasn't too bitter, and held a nice contrast with the sweetness of the pomegranate arils.

Talk about an impressive, easy, and really delicious salad!

Thanks,

Jeff

By: Hippo Flambe

Hippo Flambe — Wed, 20 Jan 2010 00:02:58 +0000

Wow, you may have actually convinced me to take Daikon at my next Winter CSA pick up. In 3 years I have only taken them once and we ended up leaving them on the lawn for Santa's reindeer on Christmas eve. I loe expanding my food repertoire.

Thanks
Robin